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Tutti Frutti Breakfast & Lunch

10923 23 Avenue NW Edmonton AB T6J 7B9 · Food - General

6 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wood shelves in the mop sink area are unfinished wood.- Seal/paint the wood to ensure a surface which is smooth and moisture resistant.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on counters. No sanitizer solutions available in the food handling areas.- Staff prepared 200 ppm Quat sanitizer solutions for the storage of wiping cloths after each use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Single use disposable gloves left on the cutting board for re-use.- Single use disposable gloves must be discarded immediately after removing from the hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • E-Vape pen/device stored on a shelf in the back storage area.- All staff personal belongings must be stored away from business related items.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was available at the designated handwash sink in the fruit prep/station area. Corrected.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wood shelves in the mop sink area are unfinished wood.- Seal/paint the wood to ensure a surface which is smooth and moisture resistant.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A bowl is being used as a bulk food dispenser and is being left in contact with the foods.- Use dispensers with handles and store out of the bulk food bins.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths stored in 0 ppm sanitizer.- Staff prepared a new solution which measured at 200 ppm quats. Ensure staff are testing the sanitizer strength frequently.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff purse was stored on a shelf in the cooking area.- All staff personal belongings are to be stored away from food handling areas. The purse was relocated to an area designated for staff belongings.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler is operating at 9C, needs to be at 4C or colder. Staff were instructed to relocate the high risk perishable foods if the temperature does not drop to 4C within 30 minutes.- The operator called the refrigeration technician for immediate service. (Facility is closing in 30 minutes)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 3 flats of raw eggs were left out at room temperature during a non busy period.- The eggs were relocated to the coolers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The countertop slicer handle was visibly dirty.- Ensure all food equipment is properly cleaned after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning lists/schedules could not be located.